During a career which has taken him to the English Lake District, Lincolnshire, Oxfordshire, Manchester, Newcastle and on board luxury yachts cruising the Mediterranean, Americas and Indian Ocean, Lee is now cooking modern and intelligent dishes using excellent fresh local produce in a bid for his first Michelin star.

      

Sample Dishes:

Pressed Terrine of Confit Duck, Duck Bresaola, Apple & Foie Gras, Celeriac Remoulade, Truffle Honey Dressing

Caramelised Pork Belly, Smoked Foie Gras, Onions with Sherry Vinegar, Warm Potato Cream

Confit Tomato Press, Beetroot, Oyster Beignets, Trout Rillette, Herb Salad

Brian’s Fillet of Anglesey Welsh Black Beef, Roasted Cepe, Cepe Pomme Puree, English asparagus, Confit Shallot, Morrel Sauce

Panache of John Dory & King Scallops, White Asparagus, Fresh Tagliatelle, Peas, Light Fennel Veloute with Chives

Breast of Duck, Purple Figs, Parsnip Puree, Caramelised Fennel, Spiced Duck Jus

Red Fruit & Sauternes Jelly, Praline Tuille, Verbena Infused Yoghurt Sorbet, Passion Fruit Consomme

Summer Pudding with Blackcurrant & Elderflower Ice Cream Terrine, Lemon Mascarpone and Blackcurrant Syrup

Frozen Almond Praline and Amaretto Parfait, Poached Apricots, Anise Caramel